Frangipane Puff Tart w Balsamic Strawberries

The garden strawberry is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries. It is cultivated worldwide for its fruit. The fruit is widely appreciated for its characteristic aroma, bright red colour, juicy texture, and sweetness

Coming from the rose family, the strawberry isn’t a berry as the seed is on the outside. Unlike a blackberry where the seeds are on the inside.

This week I have a great cake!

Frangipane puff tart w Balsamic strawberries

125g butter softened

125g caster sugar

3 eggs

125g ground almonds

1 Tbsp plain flour

2 sheets frozen puff pastry

2 punnets fresh strawberries, hulled

150ml balsamic vinegar

2 Tbsp brown sugar

handful mint leaves

150ml crème Fraiche or yoghurt

Preheat the oven to 180*C. Beat one of the eggs with a fork to make an egg wash. Brush this around the edge of one of the sheets of puff pastry. Cut a 5cm “frame” from the other sheet and lay this on top of the egg washed sheet. Pinch the edges together and prick the centre of the pastry with a fork. Lay the pastry sheets on a baking tray lined with baking paper.

In a food processor, blitz the butter, sugar, 2 eggs, almonds, flour.
½, 1 punnet of strawberries and fold through the frangipane mix. Spoon this mix into the centre of the pastry sheets. Bake in the oven for 20-25 minutes. Allow to cool.

Balsamic strawberries

In a small saucepan, put the balsamic and brown sugar and reduce over heat to about 3 Tbsp of thick liquid. Mix 1 Tbsp through the crème Fraiche. Cut the second punnet of strawberries in half and mix these through the balsamic reduction.
Spoon these over the tart along with the crème Fraiche or yoghurt and garnish with mint leaves.